LOURDES’S DEVILLED EGGS WITH FOIE GRAS AND TUNA

Make ahead: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container and let the egg white halves come to a cool room temperature before serving. The filling needs to be refrigerated for 1 hour before serving.

Serves: 4 to 6

■12 hard-cooked eggs

■1/2 cup (125 mL) mayonnaise

■1 tbsp (15 mL) Dijon-style mustard Fine sea salt

■2 tsp (10 mL) black truffle sauce (optional)

■4 oz (114 g) good-quality tuna packed in olive oil, drained and crumbled

■3 tbsp (45 mL) minced chives, plus more minced or cut chives for garnish

■2 oz (58 g) canned foie gras terrine, at room temperature

1. Cut the eggs in half lengthwise. Separate the whites and yolks and make sure the egg white halves have no trace of cooked yolks; hold the whites in a bowl of cool water until ready to use. (You may slice a thin layer off the bottoms for stability.)

2. Place yolks in a food processor, along with mayo, mustard and a pinch of salt. Purée until smooth.

3. Add the black truffle sauce, if using, and pulse to incorporate.

4. Transfer to a mixing bowl. Fold in the tuna and chives.

5. Use a fork to mash foie gras in a separate bowl, then add to the egg yolk mixture, stirring until it is lump-free. Taste and add more salt, as needed.

6. Spoon filling into a piping bag or large zip-top bag. Seal and refrigerate for 1 hour.

7. Drain and pat egg white halves dry. Pipe some filling into each one, then garnish with chives. Adapted from All About Eggs, by Rachel Khong and the editors of Lucky Peach magazine.